Green Bean Casserole Meatballs
My entry for the Minnesota State Fair Affair’s food on a stick contest this last weekend was supposed to be deep fried green bean
casserole hot dish on a stick. But alas, I lied to everyone: They were more like meatballs (on a stick, of course).
Everything that tastes like a green bean casserole is embodied in this meatball. The ground beef gives it a nice texture but also gives it shape because a traditional green bean casserole is just a dish of shapeless mush and you can’t put mush on a stick.
I initially planned on deep frying the meatballs but I forgot to buy oil for the fryer. I had to come up with a way to make it crispy and the best way I know how to do it is to bake it! Originally, I was going to combine all of the ingredients for green bean casserole and just fry it. Since I wasn’t going to fry it anymore, I decided to try different techniques.
For my first ball (ha!), I put the chopped green beans inside a meat mixture, crusted the outside with crushed fried onions (like breading) and then baked it. The texture was terrific and it was delicious. For the second meatball, I mixed everything together like I had initially planned and baked it. The second ball wasn’t as good as the first one (*I really want to make a crude joke right here…) so I went with the first technique (“breading” the outside). Once it cools down a little bit, it stays on the stick quite nicely. Now onto the recipe!
For two to three dozen meatballs:
- 1 lb. ground beef
- 1 tbsp. all purpose flour
- 1 egg
- 1 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1/2 can cream of mushroom soup
- 1/2 lb. green beans, cooked half way and chopped
- 2 (6 oz.) cans fried onions, crushed (you’ll probably have leftovers)
In a mixing bowl, mix together the beef, flour, egg, salt, pepper, and the 1/2 can of cream of mushroom soup. Flatten a small chunk of the meat mixture in your hand, put a few green bean pieces in the center, and form a ball so the green beans are completely encased.
Roll the ball on a plate of crushed fried onions and set it on a foil lined baking sheet — you can fit about a dozen meatballs on a sheet.
Bake the meatballs in a preheated 350F degree oven for about 10 minutes until the meat is cooked. Repeat until you’ve used up the meat mixture. Serve the meatballs hot!
Next time, I’m going to use a mixture of pork and beef — I have a feeling it would taste better this way.
[*Note: I need to get all the ball references out of my head because I’m like a teenage boy. For everyone’s sake (and sanity perhaps), I’m going to watch the Schweddy Balls skit until it’s not funny anymore.
I’m clearly lacking sleep or something.]
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